Serves 4
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For the burger

To serve

  1. Combine the beef mince, mustard and ketchup in a large mixing bowl with a generous pinch of salt and pepper. Mix until well combined, then shape into eight equal patties. Season each patty with salt and pepper.
  2. Heat the oil in a frying pan over a high heat until very hot.
  3. Working in batches, place the patties on the hot pan and use a spatula to immediately press down, smashing them to a shape slightly larger than the bun (they will shrink as they cook). Cook for 3-4 minutes until browned and crisp around the edges, then flip and immediately add the cheese.
  4. Add a bit of water to the pan and cover with a lid; this helps create steam for the cheese to melt. Cook for another 1-2 minutes until cooked through. Remove from the pan and keep warm while you repeat with the remaining burgers.
  5. While the burgers are cooking, fry the streaky bacon until cooked and slightly crispy. Set aside. Lightly toast the burger buns under the grill and set these aside too.
  6. Layer the lettuce onto the bottom bun, then top with a cheeseburger patty. Squeeze on some Frank’s RedHot Tangy BBQ Sauce, then top with the second cheeseburger patty. Drizzle extra sauce on top before layering on some caramelised onion, pickles, and two pieces of streaky bacon. Add the top bun and serve immediately alongside some Frank’s RedHot Sticky & Sweet Sauce for dipping.
BeefDinnerFather’s Day30-minute mealsFamily mealsBarbecueComfort food

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